Directions
1.Mix apricot juice, apple juice, and soy sauce in a medium saucepan over medium heat. Once liquid is warm add the brown sugar, agave, and sea salt and keep over medium heat until all ingredients are dissolved. Cool hog injection then inject into the pork butt evenly.

2.Combine all pork rub ingredients into a mixing bowl and whisk together. Evenly coat the pork butt with the pork seasoning. Let rest 30 minutes before going on the smoker.

3.Set your smoker to 225 degrees and place the pork butt on the smoker with the fat cap down.

4.After the internal temperature reaches 160 degrees (4-5 hours) wrap the pork butt in foil to help push through the stall. Return the wrapped pork butt to the smoker.